Sangiovese Simmered Pork TenderloinThe rich, deep flavor of the sauce is courtesy of a red wine braise and tomato paste, which infuses the sauce with the illusion that it spent all day simmering on the stovetop, though it takes just half an hour. A full-bodied red wine that’s not too tannic works best here.
Potato Gnocchi with Spicy Tomato Sauce*Recipe adapted from “How to Eataly: A Guide to Cooking, Buying, and Eating Italian Food”, by Oscar Farinetti. The delightfully light texture of handmade gnocchi is so far superior to storebought, the extra time and effort is well worth it.
Grilled Radicchio with Tomato-White Balsamic VinaigretteBitter greens take on char well, and this super-lively vinaigrette complements the greens perfectly. Though this dish comes together quickly, a few moments of patience have big flavor payoff: Letting the shallots stand in the tomato paste-vinegar mixture turns them into bright flavor “bundles” that burst with sweetness and tanginess; and allowing the aromatics to
Mussels Fra DiavoloMussels Fra Diavolo is a classic seafood dish that is simple yet elegant. Crushed red chili flakes give the dish its fiery reputation. As the mussels cook, they open and release their natural juices, adding to the rich flavor of the tomato broth. Reducing the tomato and wine mixture before adding the mussels will ensure